Description
1 tablespoon olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup canned artichoke hearts, chopped
6 large eggs
1/2 cup milk (or heavy cream for a richer texture)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
Stir in the minced garlic, spinach, and chopped artichoke hearts. Cook for another 2-3 minutes, until the spinach is wilted. Remove from heat and let cool
slightly.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and oregano.
Stir in the cooked spinach and artichoke mixture, followed by the shredded mozzarella and Parmesan cheese.
Pour the mixture into the prepared pie dish and spread evenly.
Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
Let cool for a few minutes before slicing and serving.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Kcal: 210 kcal per serving
Servings: 6
Step-by-Step Guide
Follow these detailed instructions for a perfect frittata every time. First, ensure all ingredients are prepped and measured. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish. In a skillet, heat the olive oil over medium heat and sauté the diced onion until translucent. Add the garlic, spinach, and artichokes, cooking just until the spinach wilts. Transfer this mixture to a plate to cool slightly. In a separate large bowl, vigorously whisk the eggs, milk (or cream), salt, pepper, and oregano until fully combined and slightly frothy. Gently fold in the cooled vegetable mixture and both cheeses. Pour the entire blend into the prepared dish, ensuring an even spread. Bake on the middle rack for 30-35 minutes. The frittata is done when the edges are golden and the center is firmly set. Allow it to rest for 5-10 minutes before cutting.
Serving Suggestions
This versatile frittata shines in various settings. For a hearty brunch, serve warm slices alongside crispy roasted potatoes, fresh fruit, and toasted sourdough bread. As a light lunch or dinner, pair it with a simple arugula salad dressed with lemon vinaigrette. It’s also excellent at room temperature, making it perfect for picnics, potlucks, or meal-prepped weekday breakfasts. Garnish with extra fresh herbs, a dollop of Greek yogurt, or a sprinkle of red pepper flakes for an added kick.
How-to Summary
Sauté onions, garlic, spinach, and artichokes. Whisk eggs with milk and seasonings. Combine the vegetable mixture and cheeses with the egg base. Pour into a greased dish and bake at 375°F for 30-35 minutes until set and golden. Let cool briefly before serving.
Frequently Asked Questions
Can I make this frittata ahead of time? Absolutely. Bake it, let it cool completely, then cover and refrigerate for up to 3 days. Reheat slices in the oven or microwave.
What are the best dairy-free substitutes? For a dairy-free version, use unsweetened almond or oat milk and replace the cheeses with a dairy-free mozzarella alternative or nutritional yeast for a cheesy flavor.
Can I use frozen spinach? Yes. Thaw and thoroughly squeeze out all excess liquid from 1/2 cup of frozen spinach before adding it to the skillet to prevent a soggy frittata.
My frittata is still wet in the middle. What happened? This is often due to underbaking or adding vegetables with too much moisture. Ensure your skillet mixture is cooled and drained, and bake until a knife inserted in the center comes out clean.
Can I add other vegetables or meats? Definitely. Diced bell peppers, mushrooms, or cooked bacon or sausage are excellent additions. Just ensure any raw vegetables are sautéed and any meat is pre-cooked.
Common Mistakes to Avoid
- Not Pre-cooking Vegetables: Adding raw, watery veggies leads to a soggy texture. Always sauté them first.
- Overfilling the Dish: The egg mixture should not come more than 3/4 up the side of the dish to allow for proper rising.
- Skipping the Cooling Step: Adding the hot veggie mix directly to the eggs can start cooking them prematurely. Let it cool slightly.
- Overmixing the Eggs: Whisk just until combined; overbeating can incorporate too much air and create a spongy texture.
- Cutting Immediately: Letting the frittata rest for 5-10 minutes allows it to set fully for cleaner slices.
Conclusion
This Spinach and Artichoke Frittata is a reliable, delicious, and nutritious dish that fits any meal. With its simple preparation and flexible ingredients, it’s a fantastic recipe to master for both busy mornings and entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly set, flavorful frittata every time. Enjoy experimenting with different add-ins and serving it your way.
